A charlotte is a French molded dessert made with a cakey layer that may be made of sponge cake, pound cake, bread, or ladyfingers, and most often filled with fruits. It feels related to the English trifle or Italian zuppa inglese, but is just different enough that it holds its own identity.
Peach Melba is a dessert created in the 1890s by the famed chef Augusta Escoffier, while he was working at the Savoy Hotel in London, to celebrate Nellie Melba, the Australian soprano. That dessert consisted of peaches, vanilla ice cream, and raspberry sauce.
But what if Charlotte and Melba were to meet for dessert? That is exactly what is happening today, inspired by the gift of some pink biscuits from Reims. I knew that whatever I decided to make with these delicately-colored treats, it must show off their beautiful tint. Lining a charlotte mold seemed the perfect way to do so.
When I originally made this last summer, both peaches and raspberries were in season. For those of you below the equator, you’re welcome. For those of us above? Hold onto this for summer! It will be worth the wait!
~ David
Peach Melba Mousse Cake
Click icon below to print recipe.
Ingredients
- 1 package pink biscuits (Le Biscuit Rose de Reims) or savoiardi ladyfingers
- 3 tablespoons amaretto
- 2 envelopes plain gelatin
- 3 eggs, separated
- 1 cup superfine sugar
- 1 1/2 pound ripe peaches, peeled and cubed
- 1 cup heavy cream
- 1 pint fresh raspberries
Instructions
- Line the bottom of an 8-inch (approximate) soufflé mold with a round of parchment. Carefully line the sides of the mold with the biscuits, standing on end, sugared side facing out against the mold. Generally, they stand up pretty well, but you may need to trim them slightly to make this happen. Set aside the mold.
- Bring a medium saucepan with 1 inch of water to a simmer. Put amaretto and 5 tablespoons water in a metal bowl slightly larger than the saucepan. Sprinkle gelatin over top of the amaretto/water mixture, and set the bowl on top of the saucepan over the simmering water. When the gelatin has dissolved, remove the pan from the heat, but keep the bowl on top. This can be done in a double boiler, but the rounded bottom of a metal bowl makes the folding in of additional ingredients easier.
- Using a handheld mixer, beat the egg yolks in a large bowl. Gradually beat in the sugar and continue beating until the mixture is thick and light.
- Purée the peaches in a food processor fitted with the steel blade. Add 2 tablespoons of the peach purée to the gelatin, mix well, then stir in the remaining peaches. Add peach mixture to the egg/sugar mixture and stir to combine.
- Using the whisk attachment of a stand mixer, beat the egg whites until stiff, then gently fold them into the peach mixture. Clean the mixing bowl and whisk attachment, then whip cream to stiff peaks. Fold the whipped cream into the peach mixture gently but thoroughly. Pour mixture into the prepared soufflé dish, cover and refrigerate for at least 4 hours or overnight.
- Unmold the mousse cake, and remove the parchment (if it’s stuck to the peach filling). Top the cake with fresh raspberries.
- Serves 8-10.
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Gerlinde
January 22, 2022 at 8:30 amI can’t wait for the peaches to ripen to make this . David, what a great idea to combine these two delicious desserts.
Cocoa & Lavender
January 23, 2022 at 9:27 amI feel the same way, Gerlinde. I wish I had flash frozen some peach slices so that I could make a peach melba mousse cake now!
John / Kitchen Riffs
January 22, 2022 at 9:57 amWhat a stunning dessert! Peach Melba is one of those rather old-fashioned dishes you don’t see all that much. Although we make it every few years. And charlottes look so wonderful and usually have great flavor, although we rarely make them for some reason. Wonderful idea to combine the two! I’m with Gerlinde — can’t wait for fresh, ripe peaches!
Cocoa & Lavender
January 23, 2022 at 9:29 amJohn, we make peach melba on a regular basis, too. It’s a nice, easy, and very flavorful desert during peak season. However, when confronted with beautiful pink biscuits, I figured I needed to do something special! I hope you get a chance to try it.
Susan Esco Chandler
January 22, 2022 at 10:18 amEnglish Trifle has been a family mainstay for decades. This melding of Charlotte and Melba will be a welcome summer treat. Many thanks for posting this beauty, David!
Cocoa & Lavender
January 23, 2022 at 9:30 amSometime, when you are around this summer and it overlaps with peach season, I will make this for you, Susan! Somehow, it is ridiculously light.
Ron
January 22, 2022 at 10:32 amDavid, as you know, I must avoid deserts these days except for special occasions, but this would be perfect for a summer special occasion. Thanks for sharing…
Eha
January 22, 2022 at 10:55 pmRon – Google ‘Roosa Manna’ or Estonian semolina mousse – cranberry, raspberry . . . whatever . . . I promise your sawbones won’t mind ! My favourite and fun to make . . .
Cocoa & Lavender
January 23, 2022 at 9:31 amI can only imagine how hard it is to stay away from desserts. But, if you only have them a very few times a year, it makes them all the more special. At least I imagine that’s how it would be! I hope you are doing well, Ron… you and Eva take care!
Ronit Penso Tasty Eats
January 22, 2022 at 12:08 pmWhat a great idea, to combine two classic desserts into this beautiful one!
Cocoa & Lavender
January 23, 2022 at 9:31 amThanks, Ronit… I think it was the color of the biscuits that inspired the entire thing!
Christina Conte
January 22, 2022 at 3:01 pmI can almost taste this, David! I love the pink ladyfingers, and those would be easy enough to make if we don’t have anyone bringing them to us from Reims (love that city)!
Surely holding on to this for summer!
Cocoa & Lavender
January 23, 2022 at 9:32 amI do think I want to try and make the pink ladyfingers myself. As you say, it should be pretty easy. Now, if summer could only get here quickly!
Sherry M
January 22, 2022 at 5:41 pmhow very pretty david! just a delight of colour. and i bet it tastes wonderful. yes berry and stone fruit season down here so perfect timing.
Cocoa & Lavender
January 23, 2022 at 9:32 amI knew this was going to be popular for my friends down under, Sherry. Glad you like it!
Eha
January 22, 2022 at 6:39 pmSorry to waltz in late but had to find my way thru’ the back door again ! Bother . . . but it was worth it ! This truly looks beautiful ! Well, cream and sugar are not accepted as companions by my usual pantry ingredients, but with the summer fruit overflowing the kitchens and markets shall try copy . . . with ‘ordinary’ savoyard biscuits I daresay . . .
Cocoa & Lavender
January 23, 2022 at 9:33 amI do wish we could figure out the troubles with my emails and your email inbox. A mystery of the universe that will never be solved? I have friends who are in Egypt at the pyramids now… Maybe I can ask them to look for the answer there…
Kirsten Honeyman
January 23, 2022 at 8:56 amDavid, this looks beautiful AND delicious! Thank you!
Cocoa & Lavender
January 23, 2022 at 9:33 amThanks so much, Kirsten. It was really fun to create!
Gloria Roa Baker
January 23, 2022 at 4:56 pmDavid this looks beatiful!!I love peach melba!!!
Hugs !!
Cocoa & Lavender
January 23, 2022 at 6:55 pmThanks so much, Gloria!
Sippity Sup
January 25, 2022 at 9:24 amDo these lovely ladies have room for one more at the table? GREG
Raymund
January 26, 2022 at 2:22 pmWow they look perfect! commercial quality looks. I bet they tasted amazing too, perfect with a freshly brewed coffee
Valentina
January 29, 2022 at 6:36 pmWhat a show-stopper, David. It’s just so pretty and I love that Melba and Charlotte met up in this creation — a brilliant pairing. 🙂 ~Valentina
Cocoa & Lavender
January 30, 2022 at 9:56 amI can’t wait for peach season to make this again, Valentina! They go well together.
Jeff the Chef
January 31, 2022 at 8:36 amThis certainly put me in the mood to make a cake!
Cocoa & Lavender
January 31, 2022 at 9:58 pmYou make some pretty incredible cakes, Jeff! This one would be… well,… a piece of cake for you!
2pots2cook
February 1, 2022 at 3:56 amThis dessert is beyond amazing David ! So inviting!
Cocoa & Lavender
February 2, 2022 at 10:16 pmThanks, Davorka — i’m glad you like it!
Inger
February 6, 2022 at 7:34 pmMy mother used to make a Chocolate Charlotte 50 years ago that I loved and intend to reprise some Christmas (served with a local chocolate port)! But this is soooo creative and absolutely stunning!
Marcelle
February 21, 2022 at 9:25 amI love Amaretto, this gorgeous dessert just made my list of things I can’t wait to try soon! Beautiful treat for Spring, David!! So pretty!!